in Recipes

Moon soup or midnight soup

updated

Spread the love

Ingredients for 8 servings:

  • 500 g minced meat, mixed
  • 3 bell peppers
  • 1 liter of broth
  • 1 liter tomatoes, pureed
  • 400 g crème fraîche
  • 400 g whipped cream
  • 200 g cream cheese spread
  • salt and pepper
  • Tabasco or chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Brown the ground beef in a large pot. Meanwhile, wash and chop the bell peppers, and add them. Cook everything for a few minutes, stirring constantly. Then add the broth and bring to a boil. Now stir in the crushed tomatoes, crème fraîche, heavy cream, and processed cheese. Finally, season with salt, pepper, and chili/Tabasco. Serve with herb baguette or bread rolls. It’s quick and perfect for evenings by the campfire.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Susi's Plow

Raspberry dressing with a twist